This Chocolate Raspberry Tart is a perfect treat for Valentine’s Day, combining rich, smooth chocolate with bright, juicy raspberries that add just the right touch of tartness. The crispy tart shell holds all the sweet and slightly tangy flavors together, making every bite a delightful mix of textures and tastes.
I love making this tart when I want to impress without spending all day in the kitchen. The balance between the creamy chocolate filling and fresh raspberries is what keeps everyone coming back for more. Plus, it’s not too heavy, so you can enjoy a slice without feeling stuffed.
My favorite way to serve this tart is with a sprinkle of powdered sugar and a few extra raspberries on top for a little pop of color. It’s always a hit whether you’re sharing it with someone special or just treating yourself to something sweet and lovely.
Key Ingredients & Substitutions
All-purpose flour: This gives the tart crust a nice, tender texture. If you want a gluten-free option, try a gluten-free baking blend, but keep in mind the texture might change slightly.
Butter: Use cold, unsalted butter to help create a flaky crust. I prefer unsalted so I can control the salt level better, but salted butter works too — just skip adding extra salt.
Chocolate: Choose good-quality semi-sweet or dark chocolate with at least 60% cocoa for a rich filling. Milk chocolate is sweeter but less intense. Avoid chocolate chips as they won’t melt as smoothly.
Raspberries: Fresh raspberries add a bright, tart contrast to the chocolate. If fresh aren’t available, frozen works well—just thaw and drain them first to avoid extra moisture.
How Do I Get a Perfect Tart Crust That’s Crispy but Tender?
Making the crust right is key for a great tart. Here’s what helps:
- Keep butter cold: Cold butter pieces in the flour create flaky layers. Work quickly so butter doesn’t melt.
- Don’t overwork dough: Mix just until the dough comes together; too much handling can make it tough.
- Chill before rolling: Resting the dough in the fridge helps relax gluten and prevents shrinking.
- Blind bake properly: Use parchment and pie weights to keep the crust flat and crisp. Remove weights partway for even browning.
Following these tips makes the crust hold its shape and have the perfect crumbly texture under the silky chocolate filling.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to remove the tart without breaking the crust.
- Mixing bowls – handy for preparing the crust and mixing the chocolate filling separately.
- Pastry cutter or fork – helps cut cold butter into the flour for a flaky crust.
- Saucepan – to heat the cream gently for melting the chocolate.
- Heatproof bowl – perfect for melting chocolate over hot cream without burning it.
- Spatula – useful for smoothing the chocolate filling evenly in the tart shell.
- Measuring cups and spoons – to get ingredient amounts just right.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or cherries when you want a different fruity touch that still pairs well with chocolate.
- Mix a teaspoon of espresso powder into the chocolate filling for a deeper, richer flavor I love on cooler nights.
- Add a sprinkle of toasted almonds or hazelnuts on top to introduce some crunch and nutty notes.
- Use white chocolate instead of dark for the filling if you prefer a sweeter, creamier tart version.
Chocolate Raspberry Tart Recipe
Ingredients You’ll Need:
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water (adjust as needed)
For the Chocolate Filling:
- 8 ounces semi-sweet or dark chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For the Topping:
- 1 to 1 1/2 cups fresh raspberries
- Chocolate shavings or curls (optional)
- Powdered sugar, for dusting
Time Needed:
This dessert takes about 45 minutes of hands-on time plus at least 2 hours chilling time for the chocolate filling to set. Plan ahead so it can chill properly before serving.
Step-by-Step Instructions:
1. Prepare the Tart Crust:
Start by mixing the flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the egg yolk and then the cold water a little at a time, gently mixing until the dough just holds together. Avoid over-kneading. Form the dough into a disk and wrap it in plastic wrap. Chill it in the fridge for at least 30 minutes to firm up.
2. Blind Bake the Crust:
Preheat your oven to 350°F (175°C). Roll the chilled dough out on a floured surface into about a 12-inch circle. Fit it into a 9-inch tart pan with a removable bottom and trim any excess. Prick the bottom all over with a fork to prevent bubbles. Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until golden and cooked through. Let the crust cool completely before filling.
3. Make the Chocolate Filling:
Place the chopped chocolate in a heatproof bowl. In a saucepan, gently heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir until you have a smooth, glossy mixture. Stir in the softened butter and vanilla extract until combined.
4. Assemble the Tart:
Pour the chocolate ganache filling into your cooled tart shell. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until the filling is firm and set.
5. Decorate and Serve:
Arrange fresh raspberries evenly over the top of the tart. Add chocolate shavings or curls if you like, and dust lightly with powdered sugar just before serving for a pretty touch. Serve chilled or at room temperature and enjoy your lovely Chocolate Raspberry Tart!
Can I Use Frozen Raspberries for This Tart?
Yes, you can! Just thaw them fully and drain any excess moisture before placing them on the tart to prevent sogginess.
How Should I Store Leftover Tart?
Keep leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
Can I Make the Tart Crust Ahead of Time?
Absolutely! You can prepare and blind bake the crust a day ahead, then wrap it tightly and refrigerate until you’re ready to add the filling.
What Can I Substitute for Semi-Sweet Chocolate?
You can use dark chocolate for a richer, less sweet tart or milk chocolate if you prefer something sweeter and creamier—just adjust to your taste preference.
